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Chickpea, cauliflower & carrot bowl

Chickpea, cauliflower & carrot bowl


Curry in the summer? Yup, this curried chick pea and cauliflower bowl makes a great midweek meal and is vegan, too

  • Feeds 2 Feeds 2
  • Ready in 35 minutes

Each serving contains

  • Energy
    3010kj 720kcal
  • Fat
    High 41%
  • Saturates
    High 20%
  • Sugar
    Low 31%
  • Salt
    High 42%

% of adult’s reference intake | Carbohydrates per serving : 86g

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Big Bag Option


  • ½ small cauliflower, broken into florets
  • 2 carrots, thinly sliced
  • 1 red onion, cut into wedges
  • 2 garlic cloves, crushed
  • 2 tbsp Co-op olive oil
  • 70g curry paste (we used rogan josh but balti works well too)
  • 400g can Co-op Italian chopped tomatoes
  • 1 tsp Fairtrade caster sugar
  • 250ml vegetable stock, made with ½ a stock cube
  • ½ x 400g can Co-op chick peas, drained and rinsed
  • 250g pack Co-op microwave basmati rice
  • 1 tbsp chopped coriander
  • Handful toasted flaked almonds


  1. Preheat the oven to 240°C/fan 220°C/gas 10
  2. Put the cauliflower, carrot, onion and garlic in a roasting tin, toss with the olive oil and curry paste, cover tightly with foil and cook for 10 mins
  3. Meanwhile, mix together the chopped tomatoes, sugar and veg stock
  4. Carefully remove the foil from the roasting tin, then pour over the tomato mix and stir in the chick peas
  5. Roast for a further 20 mins, uncovered, until the sauce is reduced and the veg is tender
  6. Heat the rice according to the pack instructions
  7. Serve the curry and rice in bowls, scattered with the coriander and almonds

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